Instant Pot Creamy Chicken Gnocchi Soup


  • 6 slices Thick Cut Bacon, chopped in bite sized pieces
  • 2 Tbsps Butter
  • 1 Onion, chopped
  • 3 large Carrots, chopped
  • 1 Bay Leaf
  • 2 ribs Celery, chopped
  • 6 cloves Garlic, pressed or finely minced
  • 1 sprig Fresh Rosemary, about 5 inches long
  • 1/2 tsp Basil, dried
  • 1/2 tsp Thyme, dried
  • 1/4 tsp Poultry Seasoning
  • 2 tsp Italian Seasoning
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Pepper
  • 4 cups Chicken Broth, low sodium
  • 2 to 3 Chicken Breasts, uncooked, boneless, skinless
  • 16 oz Gnocchi (I get the refrigerated package, or the one by the dry pasta at the store.)
  • 1/2 cup Parmesan Cheese, grated
  • 5 oz Baby Spinach, fresh
  • 1 cup Heavy Cream


  1. Turn on the Sauté function (Med/Normal heat) and add the chopped bacon. Cook until mostly done. 
  2. Add the butter, onion, carrot, celery, and bay leaf, and cook, stirring occasionally, for 5 minutes or until onions are just starting to turn translucent. 
  3. Add the rosemary, basil, thyme, poultry seasoning, Italian seasoning, salt, pepper, and the garlic. Cook for about 1 minute, stirring frequently.
  4. Add the chicken broth. Stir. 
  5. Add in the chicken breasts.
  6. Put the lid on and lock in place. Set the steam release knob to the Sealing position. 
  7. Cancel the sauté function.
  8. Press the Pressure Cook (or Manual) button or dial, and the + or – button or dial to select 9 minutes. High pressure. It will take several minutes to come to pressure.
  9. When cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release).
  10. Next, turn the steam release knob to Venting (in short bursts until you are sure no soup spews out of the vent with the steam), and let the remaining pressure out. When the pin in the lid drops down, open the lid.
  11. Remove the chicken breasts to a bowl and discard the bay leaf.
  12. Turn on the sauté function again.
  13. Add the gnocchi and stir. Place the glass lid, if you have one, on the pot. If you place the pressure cooker’s lid on the pot, make sure it is turned to Venting.
  14. Cook the gnocchi until it floats to the top. Just a few minutes.
  15. Meanwhile, shred the chicken breasts.
  16. When the gnocchi is finished, turn off the pot. Add the parmesan cheese and stir. 
  17. Add the chicken back in, and the spinach. Stir.
  18. Stir in the heavy cream.
  19. Serve hot.

This article and recipe adapted from this site

Instant Pot Creamy Chicken Gnocchi Soup
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